Meal Planner

Kevin dundon sweet potato and turkey curry website 1

RECIPE OVERVIEW

This dish is great for using up any leftovers from the Christmas dinner.

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

  • 400 g Chopped Tomatoes
  • 400 ml Coconut Milk
  • 200 g Leftover Turkey
    shredded
  • 1 tbsp Natural Yogurt
    to garnish
  • 1 tbsp Olive Oil
  • 1 large Red Onion
    chopped
  • 1 handfull SuperValu Fresh Coriander
    to garnish
  • 1 pack SuperValu Naan Bread
    to serve
  • 400 g Sweet Potatoes
    peeled and cut into bite-sized pieces
  • 2 tbsp Thai Green Curry Paste

Method

  1. Bring a large pot of salted water to the boil. Add the sweet potatoes and boil for 5 to 7 minutes, until just tender. Drain well and set aside.
  2. Meanwhile, heat the olive oil in a large frying pan set over a medium heat. Add the turkey and onion and cook for 2 to 3 minutes, until the onion has softened and the turkey has warmed through. Stir in the curry paste and cook for 1 minute, then add the tomatoes and coconut milk and mix well. Simmer for 5 minutes. Just before serving, add the cooked potatoes to warm through in the curry.
  3. Garnish with fresh coriander and a drizzle of natural yogurt and serve with naan bread on the side.

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